Mojito-Grilled Scallops

Quick look

These scallops will have your man singing your praises the day after Valentine’s Day.

Ingredients

Mojito:

1/4 cup + 1 tablespoon chopped fresh mint

2 tablespoons sugar

2 tablespoons water

1/2 cup light rum

Juice of 2 limes

4 dashes Angostura bitters

1 teaspoon salt

1/2 teaspoon ground black pepper

Scallops:

1 pound sea scallops

1 tablespoon olive oil

1 tablespoon unsalted butter

How to make it 40 minutes

1

For the mojito: Muddle (gently mash together) 1/4 cup of the mint and the sugar in a bowl or cocktail shaker. Stir in the water until the sugar dissolves. Stir in the rum, lime juice, bitters, salt, and pepper. Pour into a ziplock bag.

2

For the scallops: Drop the scallops into the marinade bag, press out the air, seal, and refrigerate for no longer than 20 minutes. Heat a grill for medium-high heat.

3

Remove the scallops from the marinade and pour the marinade into a saucepan. Coat the scallops all over with the oil and let stand for 10 minutes.

4

Boil the marinade over high heat until reduced to about 1/3 cup, 4 to 5 minutes. Remove from the heat and stir in the butter until melted. Keep warm.

5

Grill the scallops directly on the grill grate until browned and springy to the touch but still a little soft in the center, about 3 minutes per side.

6

Divide the sauce among the bottoms of 4 small plates. Arrange the scallops over the sauce and scatter on the remaining 1 tablespoon mint.